Butternut Squash, Spinach & Chicken Filo Pie 

Tue, 19 October 2021

Ingredients 

1 roast chicken ( 750g meat ) 

1 large butternut squash ( 300g) 

200g spinach 

75g butter + 25g melting and brushing 

75g flour 

450mls milk 

2 tbsp nutritional yeast 

8 sheets filo pastry 

Salt and pepper 

 

Method

1. Roast the chicken and butternut squash (or pumpkin). 

2. Make the sauce. Melt 100g butter (or margarine ) in a medium saucepan. Stir in the flour and cook out for 1 minute. Gradually add in the milk and stir. The milk will be absorbed little by little and gradually keep adding it in until it forms a thick and creamy sauce. Blitz the butternut squash to form a puree and stir this in the sauce. Season well with salt and butter and stir in 2 tbsp nutritional yeast or cheese. 

3. Shred the chicken, using all the delicious parts; breasts, thighs, oysters and legs. Wilt the spinach down in the sauce and stir in the chicken. (Optional  -  grate in a little nutmeg) 

4. Pour this delicious creamy filling into an oven proof dish. Brush the sheets of filo with melted butter, scrunch up a little and pile about 6/8 sheets high on top of the pie. 

5. Sprinkle with a little spice mix or some sesame seeds and bake for 25-30 minutes at 170oC until it is golden and crunchy. Enjoy.